This recipe has been taste-tested and approved by a few of my closest foodie friends and heartily approved. This cake is moist with an irresistible espresso flavor!
Coffee Cake Ingredients:
3 Cups Gluten Free Flour Blend
2 Cups Coconut Sugar
2 Teaspoons Baking Soda
2 Cups Almond Milk
1/2 Cup Olive Oil
2 Teaspoons Vanilla
2 Teaspoons White Vinegar
2 Tablespoons Instant Coffee
Espresso Frosting Ingredients:
18 Ounces So Delicious Dairy Free Cocowhip
1 Tablespoon Instant Espresso Powder
Method:
In a large mixing bowl combine the Flour Blend, Coconut Sugar & Baking Soda.
Slowly add the Almond Milk, Olive Oil, Vanilla, and Vinegar. Mix Well.
Fold in the Instant coffee and mix lightly.
Add to a prepared 8'' round cake pan.
Bake at 350°F for 45 Minutes.
Combine the Frosting ingredients and set aside.
Remove the cake from the oven and allow it to fully cool off.
Using a cake leveler or large knife, divide the cake in two.
Place one half of the cake on a plate or round cake tray.
Spread half of the coffee frosting evenly on top of the cake.